1) Scrape the soft Brie cheese from its white skin (it’s fine if some of the white skin gets into the mix—it’s perfectly edible, just makes the spread a bit lumpy), discard skin, set aside soft cheese.

2) If you are using a food processor: Place shallot and prosciutto cubes (or pieces) into the bowl of the food processor and pulse on and off for about 30-60 seconds, until both are finely minced. Now add in Brie, Gruyére, sour cream, white wine, and Dijon, process for 1 minute, scrape down sides of bowl, and process again for 30-60 seconds, until relatively smooth—it will be slightly bumpy. If you aren’t using a food processor: Pile everything into a mixing bowl and squish with your hands until ingredients are well combined.

3) Spread over a halved baguette or slices of good quality bread and place in the toaster oven or conventional over (set at 375º) until melted and golden. Makes roughly 3 cups (keeps 3-5 days refrigerated).